Monday, December 12, 2011

tomato gravy

Last week, when we were visiting Karla, my Amish friend, she mentioned that they often have tomato gravy over eggs for breakfast. This was the second time she had talked about "tomato gravy" and it sounded so interesting, I had to try it.

From what I gather, it's an Amish thing. It makes a regular appearance at meals at all times of the day, and it's quite versatile. You can serve it over eggs (which I did last Wednesday and let me just say - YUM. It's no wonder her family eats eggs every morning if she's serving tomato gravy over them!), you can serve it over rice (did that tonight), you can put it over toast, over noodles, over biscuits, over roasted chicken....and many more, I'm sure.

I'm going to give you my ingredient list, which is different from hers. Hers calls for a can of diced tomatoes (roughly 14 oz.). For mine, I used tomato juice.

• I am not afraid of fats. I spend money on high-quality fats, even if I must sacrifice other parts of my food budget. I mostly use butter, olive oil, coconut oil, and rendered beef tallow from our freezer beef.

• I try to eat as low sugar as I can, but I never use artificial sweeteners, even stevia.

• I eat meat and dairy, but I seek out and try many recipes that are meat and dairy free.